Not claiming as authentic, I spent months learning from Indian chefs, cookbook authors, and content creators, absorbing as much knowledge as I could, with Meera Sodha and Priya Krishna’s books both being guiding lights for me.
I love this curry not only for the flavor, but because it’s a complete meal in one pot. The chicken, chickpeas and spinach all live harmoniously and create the perfect bite, especially if you eat it with some basmati rice or a rice roti.
Let me know if you want more gluten free Indian recipes, or if you have any Indian dishes you absolutely love; it’s one of my favorite cuisines to cook and eat, and I hope you eat more Indian food too!
Ingredients (Creates 4 Servings)
1 tbsp ghee or coconut oil
1 tsp cumin seeds
2 sticks whole cinnamon
1 yellow onion, diced
5 cloves garlic, grated
1 tbsp grated ginger
1 serrano pepper, finely chopped (adjust to taste)
2 tbsp tomato paste
12 oz tomato sauce
2 tsp ground cumin
1/2 tsp turmeric powder
100 grams 0% greek yogurt (I recommend Fage)
2 chicken breasts, diced
1 can chickpeas, drained and rinsed
1 tsp garam masala
2 cups fresh spinach
1 tsp salt / to taste
Optional garnish: fresh cilantro
Instructions
1. Heat the oil or ghee in a large skillet or pot over medium heat.
Add the cumin seeds and cinnamon sticks. Sauté for about 30 seconds until aromatic.
2. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until golden brown.
Stir in the garlic, ginger, and serrano pepper. Cook for 1–2 minutes until fragrant.
3. Mix in the tomato paste and cook for 1–2 minutes to deepen its flavor.
Add the tomato sauce, ground cumin, turmeric, and a tsp of salt. Stir well and cook spices for 2-3 minutes. Add the greek yogurt and bring the mixture to a bubbling simmer over medium heat.
4. Once the curry is bubbling, stir in the diced chicken breasts and chickpeas. Ensure the chicken is coated in the sauce.
Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the chicken is cooked through and tender.
5. Stir in the garam masala and fresh spinach. Cook for 2–3 minutes, or until the spinach has wilted.
6. Taste the curry and adjust the seasoning with more salt or garam masala if needed.
7. Remove the cinnamon sticks before serving. Serve hot with basmati rice, or a rice roti, and garnish with fresh cilantro if desired.
Macros and Calories per serving:
320 Calories
34g Protein
7g Fat
33g Carbs
8g Fiber
Gluten Free Girlfriend 